Beef Stock Recipe

1 lb Beef Stew Meat, cut into 1 inch cubes
1 large onion, peeled and quartered
1 large carrot, sliced lengthwise or 2-3 handfuls of baby carrots
1 large celery stalk, halved
2 large garlic cloves, peeled or dried garlic powder
4 quarts cold water
1 bunch parsley
1 tsp dried thyme
1/4 tsp dried dill
1 tsp salt
6 whole black peppercorns
1 large bay leaf
1 large tomato, halved (optional)

Place beef, onion and carrot in large greased roasting pan and roast 20-30 minutes in 400 degree oven until browned. Transfer vegetables and meat to stockpot, pouring any juices into stockpot as well. Bring mixture to simmer, cover and continue to simmer for 3 hours. Do not boil - this will produce a nasty looking foam that you will need to skim off. Strain stock through sieve. Chill stock and remove any fat that rises to the top. Stock can be frozen up to 3 month's.

Personally, I prefer to not skim off the fat because that acts as a "second seal" to keep out the freezer smell. When your ready to use it, after it's defrosted, then skim off the fat and use as you normally would.